Kacchi Biryani Recipe (Mutton Biryani)

ByKhademul

Kacchi Biryani: A Royal Culinary Journey

Kacchi Biryani is one of the most celebrated and revered dishe in South Asian cuisine, especially known for its fragrant, tender, and flavorful characteristics. Originating from the royal kitchens of Mughal India, this dish has evolved over centuries, becoming a symbol of rich heritage and tradition. The name “Kacchi” means raw, and the method of cooking this biryani is unlike traditional biryanis, where the rice and meat are usually cooked separately before being combined. In Kacchi Biryani, marinated raw mutton or chicken is layered with partially cooked rice and then slow-cooked (or ‘dum’) together, allowing the spices, meats, and rice to absorb each other’s flavors, creating a unique harmony that is truly unforgettable.

The cooking process of Kacchi Biryani requires patience, expertise, and an understanding of the intricacies of layering and slow-cooking. Unlike the Hyderabadi Dum Biryani, where meat and rice are pre-cooked separately and then layered, Kacchi Biryani is cooked with raw marinated meat at the base of the pot, and rice placed on top. This gives the mutton, which is tenderized by the spices, a chance to cook perfectly while simultaneously infusing the rice with its juices and the fragrant spices. The result is a dish where every grain of rice is infused with the aromatic flavors of the meat, spices, and herbs. This unique cooking method is what gives Kacchi Biryani its distinct, mouthwatering flavor.

The beauty of Kacchi Biryani lies in its use of a variety of whole and ground spices, along with aromatics like saffron, kewra water, and mitha ator, which elevate the flavors and fragrance of the dish. Ingredients such as cardamom, cloves, cinnamon, and bay leaves contribute to the depth of flavor, while ingredients like fried onions, ghee, and mawa (milk solids) add richness. Additionally, the use of papaya paste as a meat tenderizer ensures that the mutton or chicken remains soft and juicy throughout the cooking process.

Kacchi Biryani is not just about the taste; it’s an experience—a feast for the senses. From the sizzling sound as the biryani cooks in its sealed pot to the fragrant aroma that fills the kitchen, Kacchi Biryani captures the essence of a festive celebration. It’s the perfect dish for special occasions, weddings, and family gatherings. Whether it’s served with a side of tangy raita, a refreshing salad, or spicy chutney, Kacchi Biryani never fails to impress. The dish embodies warmth, hospitality, and a shared love for great food, making it a timeless classic that continues to win hearts across the globe.

For those who seek a taste of tradition and an indulgent feast, Kacchi Biryani is the perfect dish to master. It offers an unmatched combination of flavors, textures, and aromas that have been passed down through generations, making it one of the most cherished dishes in South Asian cuisine. So, if you’re ready to embark on a culinary adventure that brings the royal kitchens into your home, Kacchi Biryani is the perfect choice.

Kacchi Biryani Recipe (Mutton Biryani)

Ingredients:

For the Mutton Marinade:

  • Mutton (bone-in pieces) – 1 kg
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/2 tbsp
  • Cumin Powder – 1 tsp
  • Coriander Powder – 1/2 tbsp
  • Garam Masala (Hot Spices) – 1 tsp
  • Lemon Juice – 1 tbsp
  • Curd (Yogurt) – 100g
  • Salt – to taste
  • Fried Onion – 1/2 cup (preferably homemade or store-bought)
  • Mustard Oil – 100 ml
  • Papaya Paste – 3 tbsp (acts as a tenderizer)
  • Biryani Mix – 2 tbsp
  • Ginger Paste – 1 tbsp
  • Garlic Paste – 2 tbsp
  • Zinger Paste – 1 tbsp (optional for extra flavor)

For the Rice:

  • Basmati Rice – 500g
  • Shahi Jeera (Caraway Seeds) – 1 tsp
  • Cinnamon Stick – 2-inch piece
  • Cardamom – 3-4 pieces
  • Star Anise – 2 pieces
  • Bay Leaves – 2 pieces
  • Whole Black Pepper – 8-10 pieces
  • Cloves – 5-6 pieces
  • Salt – to taste

For the Potatoes:

  • Potatoes – 500g (peeled and cut into halves or quarters)
  • Orange Food Color – a few drops (optional, for color)
  • Mustard Oil – 2 tbsp (for frying)

For the Assembly:

  • Milk – 100g (for saffron infusion)
  • Saffron – a pinch (soaked in warm milk)
  • Ghee – 50g
  • Mawa (Khoa) – 50g
  • Alu Bokhara (Dried Plums) – 100g
  • Food Color – a few drops
  • Mitha Ator – 1/2 drop (for fragrance)
  • Kewra Water – 1 tsp
  • Cashew Nuts, Almonds, Raisins – 100g (for garnishing)

 

Method:

1. Preparing the Mutton Marinade:

  • Sprinkle salt on the mutton and let it sit for 15-20 minutes. Rinse and drain the meat thoroughly.
  • In a large mixing bowl, add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and curd. Mix everything well.
  • Add ginger paste, garlic paste, zinger paste, papaya paste, biryani mix, and mustard oil to the marinade. Combine everything thoroughly, making sure the mutton pieces are well-coated. Let the mutton marinate for 2-3 hours (or overnight for the best results).

2. Preparing the Onion:

  • Slice the onions very thinly and fry them in mustard oil until golden brown and crispy. Set them aside to drain on a paper towel to remove excess oil.

3. Preparing the Potatoes:

  • Wash, peel, and cut the potatoes into halves or quarters, depending on the size.
  • If using food color, rub the orange food color onto the potatoes for an enhanced appearance.
  • Fry the potatoes in mustard oil until they are golden brown on the outside. Set them aside.

4. Preparing the Rice:

  • Wash the basmati rice thoroughly and drain the water.
  • In a large pot, boil 1.5 liters of water. Add salt, shahi jeera, cinnamon stick, cardamom, star anise, bay leaves, cloves, and whole black pepper.
  • Once the water is boiling, add the rice. Cook it for about 7-8 minutes, or until the rice is about 70% cooked. The grains should still be firm.
  • Drain the rice completely, saving the hot water in a separate clean pot for later use.

5. Assembling the Biryani:

  • Soak the saffron in warm milk for 10 minutes.
  • Add ghee to a cup of the hot water saved from cooking the rice.
  • In a large biryani pot, add the marinated mutton as the first layer.
  • Add the fried potatoes over the meat layer, followed by a sprinkle of fried onions and alu bokhara (dried plums).
  • Next, layer the partially cooked rice over the meat and potatoes.
  • Drizzle the saffron milk over the rice, followed by the remaining fried onions, mawa, nuts, raisins, and a few drops of food color for extra vibrancy.
  • Add a few drops of mitha ator for fragrance and kewra water for aromatic enhancement.
  • Pour the remaining hot saffron milk on top of the layers.

6. Cooking the Biryani:

  • Place the biryani pot over medium-high heat for the first 5 minutes, allowing it to steam and begin cooking.
  • Reduce the heat to low and cook for an additional 40 minutes on ‘dum’ (slow cooking). Ensure that the pot is tightly sealed with dough or a heavy lid to trap the steam inside.
  • If necessary, place a heavy object or a heavy pan on top of the lid to ensure the steam stays inside.

7. Serving:

  • Once the biryani is cooked, gently fluff the rice using a fork to separate the layers.
  • Serve hot with a side of salad, kebabs, or chutney for a complete meal.

This recipe gives you a flavorful, aromatic Kacchi Biryani that is perfect for special occasions or festive gatherings. Enjoy the rich flavors and tender mutton in this classic dish!

 

 

The nutritional values for Kacchi Biryani can vary based on specific ingredients and portions used, but here’s an approximate breakdown based on typical quantities and ingredients in the recipe for one serving (assuming the recipe serves about 6-8 people). This is a rough estimation for a serving size of about 1/8th of the total dish.

Nutritional Information (per serving, approx. 1/8th of the recipe)

  • Calories: ~500–600 kcal
  • Protein: ~30-35g
  • Fat: ~25–30g
    • Saturated Fat: ~10–12g
    • Unsaturated Fat: ~13–15g
  • Carbohydrates: ~50–60g
    • Dietary Fiber: ~2–3g
    • Sugars: ~3–5g
  • Cholesterol: ~60–80mg
  • Sodium: ~600–800mg
  • Potassium: ~500–600mg
  • Calcium: ~50–70mg
  • Iron: ~2–3mg
  • Vitamin A: ~200–300 IU
  • Vitamin C: ~3–5mg

 

Key Ingredients Breakdown:

  1. Mutton (1 kg): Mutton is rich in protein and fat, contributing a significant portion of the calories and protein to the dish. It is also a good source of iron and essential vitamins like B12.
  2. Basmati Rice (500g): Provides carbohydrates and a small amount of protein. The rice adds a substantial portion of the calories, as it is the base of the dish.
  3. Ghee (50g): Adds a rich amount of calories from fat, particularly saturated fats, which contribute to the richness and flavor of the biryani.
  4. Yogurt (100g): Adds protein and calcium, along with a small amount of fat. It also contributes to the creamy texture of the marinade.
  5. Potatoes (500g): Potatoes contribute mostly carbohydrates and fiber. They also add to the overall calorie count and texture of the dish.
  6. Fried Onions (1/2 cup): Fried onions contribute to the dish’s overall fat content and are an important flavor element.
  7. Spices and Aromatics: While spices like cinnamon, cardamom, cloves, and saffron add minimal calories, they significantly enhance the flavor and fragrance of the dish without adding substantial nutritional value.

Considerations:

  • The calorie count can vary depending on the amount of ghee and oil used in the preparation.
  • If you’re using additional nuts, raisins, or mawa, it will further increase the calorie count.
  • The sodium content may vary based on how much salt and store-bought biryani mix or seasoning is used.

This nutritional breakdown is an estimate and should be adjusted based on your exact ingredients and serving sizes. For a more precise nutritional analysis, it’s recommended to use a food calculator with the specific weights of your ingredients.

 

 

Here’s the adjusted ingredients list for Kacchi Biryani for 2 and 4 members based on the original recipe (which serves about 6-8 people):

For 2 Members:

  • Mutton – 250g
  • Basmati Rice – 125g
  • Potato – 125g
  • Milk – 25g
  • Onion – 60g
  • Garlic Paste – 1 tbsp
  • Zinger Paste – 1/2 tbsp
  • Red Chili Powder – 1/4 tsp
  • Biryani Mix – 1 tbsp
  • Coriander Powder – 1/4 tbsp
  • Papaya Paste – 1 1/2 tbsp
  • Sugar – 1/2 tbsp
  • Cinnamon Stick – 1 inch
  • Curd – 25g
  • Cardamom – 1-2 pieces
  • Hot Spices (Garam Masala) – 1/2 tsp
  • Cumin Powder – 1/2 tsp
  • Bay Leaf – 1 piece
  • Cloves – 3 pieces
  • Star Anise – 1 piece
  • Turmeric Powder – 1/4 tbsp
  • Lemon Juice – 1/2 tbsp
  • Kewra Jol – 1/2 tsp
  • Mitha Ator – 1/4 drop
  • Alu Bokhara – 30g
  • Saffron – A small pinch
  • Food Color – A few drops
  • Mustard Oil – 50ml
  • Ghee – 25g
  • Mawa – 25g
  • Whole Black Pepper – 4-5 pieces
  • Cashew Nuts, Almonds, Raisins – 50g

For 4 Members:

  • Mutton – 500g
  • Basmati Rice – 250g
  • Potato – 250g
  • Milk – 50g
  • Onion – 125g
  • Garlic Paste – 2 tbsp
  • Zinger Paste – 1 tbsp
  • Red Chili Powder – 1/2 tsp
  • Biryani Mix – 1 1/2 tbsp
  • Coriander Powder – 1/2 tbsp
  • Papaya Paste – 2 tbsp
  • Sugar – 1 tbsp
  • Cinnamon Stick – 1 1/2 inches
  • Curd – 50g
  • Cardamom – 2-3 pieces
  • Hot Spices (Garam Masala) – 1 tsp
  • Cumin Powder – 1 tsp
  • Bay Leaf – 1 1/2 pieces
  • Cloves – 4-5 pieces
  • Star Anise – 1 1/2 pieces
  • Turmeric Powder – 1/4 tbsp
  • Lemon Juice – 1 tbsp
  • Kewra Jol – 1 tsp
  • Mitha Ator – 1/2 drop
  • Alu Bokhara – 50g
  • Saffron – A pinch
  • Food Color – A few drops
  • Mustard Oil – 75ml
  • Ghee – 35g
  • Mawa – 35g
  • Whole Black Pepper – 6-7 pieces
  • Cashew Nuts, Almonds, Raisins – 75g

This way, the ingredients are proportionally adjusted to make the dish suitable for either 2 or 4 servings. You can also increase or decrease the amount of garnishing or other ingredients according to personal preference.

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